Your welcome.... Go's well with cold or warm game meat, roast phesant, pigeon and even the humble deep fired camembert
Feel free to adjust the recipie as you choose. al.
Cheers Al!
What do you do with your pigeon?
- Thread starter wolflore
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Cheers Al!
day off tomorrow, no prizes for guessing what I'm going out looking for!!! that sounds amazing!
Simple yet very tasty
take the breast off, nice hot pan, add a little oil season the breast before adding top the pan, use tri colour pepper, 30 seconds each side, add some butter baste of 10 seconds re season, serve with a wild mixed leaf salad of dandilion, haw leaves, daisy leaves and a bit of rocket.......
awesome.......
awesome.......
Not really... if anything it's closer to chicken liver than chicken meatpeople eat pigeon?
Not really... if anything it's closer to chicken liver than chicken meat
Think high powered flying muscle compared with the chicken's low powered flappers!
It still tastes nothing like chicken... but does have a flavour not unreminiscent of liver
The texture is far firmer, as you'd expect.
I agree Adze, I quoted the wrong post! I was merely adding the comparison of muscle that does something compared to muscle that doesn't. Much like the difference between a mackerel and a cod I guess.
Pigeon: nice dense flesh, a little reminiscent of liver. Nice gamey flavour. If you don't like your meat strong tasting you can always soak it overnight in milk
Pigeon: nice dense flesh, a little reminiscent of liver. Nice gamey flavour. If you don't like your meat strong tasting you can always soak it overnight in milk
I prepared my fist pigeon yesterday ! I was amazed at how little breast was actually on it ... i think i'll need another 3 pigeons for a meal
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